Romanesco Broccoli Soup
The Romanesco broccoli is technically an edible flower and is easily recognized by its eye-catching fractal appearance. It is grown in the region of Lazio, home to Rome and hence its name. In Italy, you find it typically consumed raw, steamed, boiled, roasted or sauteed. It has a delicate nutty flavor making it easily adaptable to various preparations and is a favorite ingredient in Italian soups just like this one.
- ¼ cup extra-virgin olive oil
- 2 small carrot finely chopped
- 1 onion finely chopped
- 1 rib celery finely chopped
- 7 ounces Romanesco broccoli (a large head) tough parts discarded, chopped
- 4 small potatoes peeled and chopped
- 8 cups hot water
- salt and ground black pepper to taste
Heat olive oil in a saucepan over medium-low heat. Add carrot, shallot, and celery; cook and stir until fragrant, 2 to 3 minutes. Add Romanesco broccoli and potatoes.
Pour hot water into the saucepan. Season with salt and pepper. Cook, covered, until broccoli and potatoes are soft, about 40 minutes. Puree soup with an immersion blender until smooth.